DAVISON'S 
LITTLE CANDY MAKER 



PRICE ONE DOLLLAR 



COPYRIGHTED BY 
A. W. DAVISON, JAMESTOWN, N. Y. 



A. W. DAVISON, INSTRUCTOR AND PUBLISHER 
420 WINSON STREET, JAMESTOWN. N. Y. 

JAMESTOWN PUBLISHING COMPANY, PRINTERS. JAMESTOWN. N. Y. 



JB«AHY of W> ■ 
)' wo Copies Ha 

APrt 16 1908 

■1&**A ^0. fly, 

0OPY «. 



MY BOOK-IT'S PURPOSE 



+ 




I 



N OFFERING this 
book to the public 
I take the oppor- 
tunity of answering 
the many inquiries which I 
have had about Receipts 
for Home Made Confection- 
ary, I can now say that I 
have a book that will satisfy the demand for 
the ho:ne use. The formulas which are named 
in the following index, are not copied from 
other books, but each one of them have been 
repeatedly tested and found correct in the many 
years of experience which I have had. 

It consists of candy, ice cream, and frozen 
dainties. Each formula being so simply 
explained, a child would*' "find no difficulty in 
using them. 



TALKS ON SUGAR BOILING. 

First you must know what Cream of Tartar, 
Glucose, Lemon Juice, or any acid is used 
for in candy making. In order to make 
sugar workable you must use some one of 
the above articles to take some of the strength 
from the sugar. If you should use too much 
of any one of the above articles the candy 
would be tough and would become sticky 
shortly after making. This applies mostly 
to hard candy. 

To boil candy to the right degree it is tested 
in two ways, by a Confectioner's Thermometer, 
and by what is called a finger test. In the 
finger * test candy is boiled to the following 
degrees, Soft ball, Medium ball, Hard ball, 
Soft crack and Hard crack. To know when 
candy is boiled to a soft ball, drop some of 
the candy in cold water (not ice water) and 
if upon rolling the candy with" the fingers and 
thumb you can form a soft ball without it 
sticking to the fingers, that is what is called 
a soft ball,or 238 degrees on thermometer. When 
you can make a harder ball which (is about 
five degrees higher than a soft ball, or w T ill 
will stick a trifle to the teeth, that is called a 
medium ball, 242 degrees. The hard ball is when 
the candy seems quite stiff between the thumb 
and finger or upon biting it, stick very 
unpleasantly to the teeth, that is the "hard 
ball' ' 250 degrees. The soft crack is when the 
candy will bend and crack, trying it in cold 
water, that is the "soft crack ",or 258 degrees. 

Then comes the hard crack. You must 
understand that candy will crack at any degree 
from soft crack untill it will burn, but the 



2 DAVISON'S LITTLE CANDY MAKER. 

degree or hard crack, that you want is about 
60 to 70 degrees higher than the soft crack. 
To get this degree* take aground stick, place 
it in water, then into the candy, then into 
the water again. The candy will then slip 
off the stick and when the candy will crack 
quick like glass, and will not stick to the teeth 
by holding it there for a couple seconds, that 
is the t c hard crack ' ', 330 degrees. The candy will 
start to change color a trifle at this degree. 

Granite and aluminum ware is best for 
home candy making. Hard wood paddles are 
the best to work and stir candy with. Always 
use granulated sugar, unless others are called 
for in formula. A tin or granite pan is good 
to pour the candy into, such as taffies, caramels, 
fudge and hard candies, (confectioners use 
either marble slabs or steel coolers). Have 
a good sized platter or porcelain tray for the 
cream fondents, and a strong short handled 
paddle for mixing the fondent. Fondents must 
be cooled before working them, and must be 
cooled as quickly as possible. To cool 
candies in the home it is best in the winter 
to set the pan on some snow, or draw some cold 
water in a large pan or tub and place the pan of 
candy in this being very careful that no water 
gets into the candy, and watch hard candy 
very closely, that it does not get too hard 
before you start to work it, as it will harden 
very quick. 

Now for a few pointers on Molasses Kisses, 
Fudge, Caramels, etc. In order to enrich or 
get a body to these candies, we have to use 
some one of the following articles: — Sweet 
milk, sweet cream, or condensed milk. You 
must take great care that these candies do not 
curdle when*they start to'boil. If they should 
it would make the candy rough and not 



DAVISON'S LITTLE CANDY MAKER 3 

palatable, and if condensed milk is used, watch 
that it does not burn, as there is so much 
starch in it. To keep these candies from 
curdling, it is best to just use milk or cream 
at first, enough to dissolve the sugar. Keep 
stiring all the time, till boiling. Let boil 
down a little then add more milk or cream, 
whichever it may be , until the amount in the 
formula is used, stiring all the time, boil to 
the degree which the formula calls for. When 
using butter in candies always use good butter, 
and add to the candy just before it is done. 
Always buy the best New Orleans Molasses. 
All candies boiled as high as the soft crack, 
add molasses when candy starts to boil, such 
as Taffy, Molasses Kisses, Cocoanut Jap, etc. 

A few points on flavoring: — It is as a rule 
best to use all oils for flavoring hard candies, 
and extracts for cream candy, as extracts 
will not stand the heat of hard candy, and 
oils, excepting Peppermint and Wintergreen 
are liable to make cream candy rancid. Good 
judgement must, be used in flavoring and 
coloring. 

In pulling candy it is best to get a little 
hook made at your tiner, and practice the 
art of pulling. You can not pull candy good 
in your hands, and if taffy, after dinner mints, 
etc., stick to the hands, do not grease the 
hands as it will not do any good, and makes 
the candy harder to pull, it will not stick to- 
gether. The best way to overcome this, is 
next time boil the candy just a little harder. 
If candy is boiled to the right degrees, it never 
will stick to the hands. It may be rather 
difficult for you to handle hard candies, 
that is boiled to the hard crack, with the 
bare hands on account of the extreme heat. 
For hard candy you may use a light pair of 
gloves for this work. 



DAVISON'S LITTLE CANDY MAKER. 



A LITTLE TALK ON CHOCOLATE, 

Chocolate dipping is one of the" arts frTcandy 
making. This is a part that requires a good 
deal of experience and practice. Confecttion- 
ers have a prepared chocolate for dipping, 
or coating, which is much more economical 
than the chocolate that you would buy at 
your Grocers, and much easier to use. If 
you can not get this chocolate from }^our 
confectioner in your city at a reasonable price, 
which is 25 to 30 cents per pound, it can be 
ordered through me, in not less than 5 pounds, 
1 pound should coat 4 lbs. of creams, making 
your best chocolates cost from 10 to 12 cents 
per pound. 

Chocolate for dipping must be melted with 
very little heat by using a double boiler. Break 
the chocolate up in small pieces, placing it 
in the double boiler, have the water boiling 
and set the chocolate into it off the fire. Stir 
until it is melted. Be careful that no water 
gets into the chocolate, as it would spoil it. 
Then pour out some of the chocolate on a tin 
pan, and rub with your hand, until there is 
scarcely any heat in it, then roll the cream 
centers into the chocolate, one at a time, 
having it well covered, lay out on wax paper 
or buttered paper. If the chocolates should 
not dry, the chocolate is to warm, and needs 
more working or rubbing. As the chocolate 
cools on the pan keep adding a little warm 
chocolate, rub it up again, so on till you have 
your creams all dipped. What chocolate is 
chilled on the pan can be warmed over and 
over again. If the chocolate should cake 
onto the fingers, warm the hand good. After 



DAVISON'S LITTLE CANDY MAKER. 5 

you have the chocolate cooled down, you 
can use a fork to dip them with. 

Any person having an}^ difficulty in work- 
ing these formulas, I will gladly answer all 
questions on receipt of a stamped envelope. 

IMPORTANT. 

A great many of the formulas are made in 
two ways, by using cream of tartar and glucose. 
Never use both, cream of tartar and glucose in 
one formula, all ways add cream of tartar when 
candy starts to boil, But glucose you may mix 
with sugar and water before siting on fire. 

In the directions to each formula you wiil see 
that they apply mostly to cream of tartar. 

It is alwys best to use glucose in such goods 
as Taffys, Fudges, Carmels, Nougats, Molasses, 
Kisses, etc. 

SPECIAL NOTICE. 

I teach candy making, Baking, Ice Cream 
making and Soda Fountain work by mail, 
at reasonable prices. If you want to start 
a little business, write me and I will tell you 
how to do it. 

ARTHUR W.DAVISON. 



DAVISON'S LITTLE CANDY MAKER. 



MOLASSES TAFFY. 



2 cups of granulated sugar, 
2 cups of brown sugar, 

1 cup of glucose or 1 level teaspoonful of cream 
of tarter. 

1 cup of molasses, 

2 cups of water or enough to mix good, 
A small piece of butter, size of walnut. 



Boil to a soft crack, or 258 or 260 degrees. First 
take sugar and glucose or cream of tartar 
and water, place on fire. When it boils add 
molasses, when almost done add butter. Boil 
to the "soft crack." Pour out into greased 
pan, haying a pan large enough so the candy 
will not be over one half inch thick. Turn 
edges in as fast as they cool, and when cold 
enough to handle, pull on the hook. 



DAVISON'S LITTLE CANDY MAKER. 7 

VANILLA TAFFY. 

4 cups granulated sugar, 

1 cup glucose or a level teaspoonful of cream 

of tartar, 
A piece of butter size of walnut, 
1 teaspoonful of vanilla. 
Boil to a soft crack, 258 or 260 degrees. 

Pour out and work the same as molasses 
taffy, only flavor the taffy while you are pulling 
it. Pour a little vanilla on at a time and 
pull good. 



WINTERGREEN TAFFY. 

Make all taffy the same as vanilla, except 
flavor and color. Always color the taffy on 
the pan as soon as it is workable, knead color 
in good and pull. 



DAVISON'S LITTLE CANDY MAKER. 



FRENCH CHEWING TAFFY. 

4 cups of sugar, 

1 level teaspoonful of cream of tartar, 

1 cup sweet cream. 

or 

2 cups sugar and 1 cup glucose, 
1 cup sweet cream, 

Boil to a soft crack, 258 or 260 degrees. Place 
sugar and cream in a pan. When it comes 
to a boil add cream of tartar, and boil over 
a slow fire to the soft crack. Work the same 
as molasses or vanilla taffy. 



DAVISON'S LITTLE CANDY MAKER. 



VANILLA CREAM CARAMELS. 

3 cups of granulated sugar, 
lj/o cups sweet cream, 

1 level teaspoonful of cream of tartar, 

2 teaspoonful of vanilla, 
Boil to the hard ball. 

Put sugar and part of the cream in a pan 
that will hold two or three quarts, set on 
the stove and let come to a boil. Add cream 
of tartar, let boil down a little. Then add 
the balance of the cream slowly, stirring until 
the caramel is cooked to a hardball. Flavor 
and pour out into a greased bread pan which 
will be about the right thickness. Let stand 
for five hours before cutting. In order to 
cut caramel nicely take a large knife, using 
the whole lenghth of the blade. 



10 DAVISON'S LITTLE CANDY MAKER. 



NUT CREAM CARAMELS. 

3 cups sugar, 

1}4 cups sweet cream, 

1 level teaspoonful of cream of tartar, 

Y^ cup of chopped nuts, 

Boil to the hard ball. Add nut meats 
just before the caramel is done. Work same 
as vanilla caramels. 



CHOCOLATE CREAM CARAMELS. 

3 cups of sugar, 

13/2 cups of sweet cream, 

1 rounding teaspoonful cream of tartar, 

Yi cup Baker's Chocolate. 

Boil to the hard ball. Add chocolate just 
before the caramel is done as it is hard to 
cook caramel after chocolate is added. 



DAVISON'S LITTLE CANDY MAKER. 11 



CARAMELS MADE WITH GLUCOSE. 

Caramels made with the use of glucose 
will keep longer than with the use of cream 
of tartar. The following formula is the one 

1 have used for } r ears. 

2 cups of sugar, 
% cups of glucose, 

1 Quart of cream, 

2 teaspoonsful of vanilla, 

If the cream is light, use a small piece of butter. 
Boil to the hard ball. 

First put glucose, sugar and part of cream 
in the pan, and when it boils down a little, 
keep adding cream, until the quart is used. 
Continue boiling and stirring until cooked to 
the hard ball. Take from fire and add the 
vanilla. If nut or chocolate is desired, work 
as in cream caramels. 



12 DAVISON'S LITTLE CANDY MAKER. 



PEANUT BRITTLE. 

2 cups of sugar, 

1 cup glucose, 

1 cup No. 1 raw Spanish peanuts, 

13^ cups water, 

34 teaspoonful soda, 



or 



4 cups sugar, 

IV2 cups water, 

1 scant level teaspoonful cream of tartar, 

1 cup No. 1 Spanish peanuts, 

34 teaspoonful soda, 

Place sugar and glucose or cream of tartar 
and water into the pan and boil to the soft 
ball, then add the peanuts. Cook until the 
peanuts are roasted. When the peanuts are 
roasted to a light brown, the candy will be done. 
Take from fire add soda, stirring good, pour 
out and spread quickly as thin as possible. 
When cool enough on the bottom, turn it over, 
wait a minute and streach out thin. 



DAVISON'S LITTLE CANDY MAKER. 13 



PEANUT CANDY. 

2 cups sugar, 

1 scant level teaspoon of cream of tartar, 
or IVo cups sugar, V^ cup glucose, 

2 cups No. 1 raw Spanish peanuts, 
}/ 2 cup water, 

Place sugar in pan with water, let come to 
a boil, add cream of tartar or glucose. Let boil 
to soft ball and add peanuts. Stir and cook 
until the peanuts are roasted to a nice brown. 
When the peanuts are roasted, the candy is 
always done. Pour in a greased pan. Let it 
stand till cold. 



14 DAVISON'S LITTLE CANDY MAKER. 



CARAMEL NOUGAT. 

3 cups sugar, 

\y<z cups sweet cream, 

1 level teaspoonful cream of tartar, 

1 cup candied cherries and nut meats, 

2 teaspoonsful vanilla, 
Boil to medium ball. 



or 



2 cups sugar, 

1 cup glucose, 

V/2 cups sweet cream, 

1 cup candied cherries and nut meats. 

Boil to medium ball. 

First line a small golden rod tin or bread 
tin with waxed or buttered paper. Now take 
sugar and part of cream and let come to a boil. 
Add cream of taitar, let boil down a little then 
Add the rest of the cream and boil to the medium 
ball. Be sure to stir all of the time. Take 
from the fire, stir and rub on the sides of kettle 
until it starts to get stiff, then add fruit and 
nuts and pour into the pan you have ready. 



DAVISON'S LITTLE CANDY MAKER. 15 



TURKISH NOUGAT. 

2 heaping cups of sugar, 

13^ cups glucose, 

2 cups water, 

2 egg whites, 

1 cup almonds, 

Yi cup candied cherries, 

Flavor with vanilla, 

Boil to soft crack or a trifle less 258 Degrees. 

Boil sugar, glucose and water to a light 
soft crack. While this is boiling beat the egg 
whites stiff. Take from the fire and pour the 
syrup in a fine stream over the egg whites, 
stirring all of the time. When all the syrup 
is in continue to beat as hard as you can until 
the nougat starts to set. Now add flavor, 
fruit and nut meats. Turn out in a greased 
bowl. This candy will keep for a long time, 
(locked up.) 



16 DAVISON'S LITTLE CANDY MAKER. 

BUTTER SCOTCH. 

3 cups sugar, 

1 cup water, 

}/i teaspoonful cream of tartar, 

Scant y% CU P butter, 

Boil to a hard crack, or 330 Degrees. 



or 



4 cups sugar, 

Yi cup glucose, 

134 cups water, . 

Yi cup butter, 

Boil to a hard crack, or 310 Degrees. 

Let the sugar and water come to a boil, 
add cream of tartar and boil to hard|erack, 
add butter. When it is melted let the candy 
boil good. Pour out in greased pan. Just 
before it gets hard, mark into squares with 
a knife. - 



SCOTCH MARSHMELLOWS. 

As it is impossible to make marshmellows 
in the home, these have to be bough ten. First 
have above formula for butter scotch cooked, 
and as you take it off of the fire, set it in cold 
water for a second, which will help to keep 
the candy from turning dark. Take a fork 
and dip one marshmellow at a time in the 
butter scotch. Lay out on greased pan to 
cool. This is a fine piece of canbly. Put in 
a glass jar and they will keep for a long time. 



DAVISON'S LITTLE CANDY MAKER. J 7 

SOUR LEMON NUGGATS 

4 cups sugar, 

1 cup water. 

34 teaspoonful cream of tartar, 

Yl teaspoonful of Lemon Oil, 

1 level teaspoonful tartaric acid, 

Boil to hard crack or :>25 degrees, 

Let sugar and water come to a boil; add 
cream of tartar, and boil to the hard crack 
Pour out into a greased pan, fold. in the edges 
as they cool, two or three times. Add lemon 
oil, fold that in, then add the tartaric acid 
sifted fine. Fold all in and as soon as it is 
cool enough, mix good. When stiff enough 
to handle, roll up in the shape of a wine bottle, 
on a warm mold board work the small end out 
and cut in small lumps with shears. Put away 
in glass jar. 



MOLASSES PEPPERMINT 

4 cups sugar, 

V/i cups water, 

34 teaspoonful cream of tartar, 

1 tablespoonful of good molasses, 

34 teaspoonful of peppermint oil, 

Boil to the hard crack or 320 degrees. 

Place sugar and water in kettle and let come 
to a boil, add cream of tartar' let boil to the 
hard crack. Add the molasses stiring care- 
fully letting it boil up good. Pour out on 
greased pan, fold in the edges, as they cool, two 
or three times. Add peppermint oil, mix good, 
work same as Lemon Nuggats, Keep in glass jars. 



18 DAVISON'S LITTLE CANDY MAKER. 

HOREHOUND SQUARES. 

4 cups sugar, 

34 level teaspoonful cream of tartar, 

1% cup steeped horehound, 

Boil to the hard crack. 330 degrees. 

First take horehound herb and 3 cups of 
water and make a strong tea and strain through 
a fine strainer. Let sugar and horehound tea 
come to a boil, then add cream of tartar and 
boil to the hard crack. Pour out on greased 
pans, and mark just before it gets cold. When 
cold break up and keep in glass jars, and they 
will keep along time, 
Very nice for the children. 



ICELAND MOSS OR AN1S SQUARES. 

4 cups sugar, 

34 teaspoonful of cream of tartar, 

3^2 teaspoonful of anis oil, 

l 1 /^ cups water, 

Boil to the hard crack. 330 degrees 

First take a piece of Burnett's Fruit red 
color, the size of a bean and dissolve in a tea- 
spoonful of water. Let sugar and water come 
to a boil,_add cream of tartar and let boil to 
the hard crack. Add the color and let boil 
through good, and last add anis oil, cool and mark 
same as horehound and keep in glass jars. 



DAVISOlV'S little candy maker. id 



MENTHOL COUGH DROPS. 

4 cups sugar, 

1}^ cups water, 

Vi teaspoonful cream of tartar, 

1 teaspoonful Menthal crystals, 

Boil to hard crack. 325 degrees. 

Let sugar and water come to a boil and add 
cream of tartar. Boil to the hard crack. Pour 
out on greased pan. Fold in two or three 
times. Mix the Menthol crystals with a tea- 
spoonful of vanilla extract, add this and mix in 
good. Work and cut the same as lemon nuggats. 
Keep in glass jars. Fine for cough. 



20 DAVISON'S LITTLE CANDY MAKER. 



WALNUT CANDY. 

3 cups sugar, 

1 cup glucose, 
IK CU P S water, 

2 cups English Walnut meats, 
Boil to a hard crack. 290 Degrees. 

Let sugar and glucose boil to a hard crack. 
Before taking from the fire add the walnuts, 
stir in quick and turn into bread tin. Cut in 
thin slices V| inch thick before it gets cold, 
and lay flat on pan. 

You can make Pecan, Black Walnut, Brazil, 
etc., the same way. 



ALMOND CANDY. 

4 cups sugar, 

Yi cup water, 

}4 teaspoonful cream of tartar, 

1 cup almonds, 

Let sugar and water come to a boil and add 
cream of tartar, let boil to the soft ball. Add 
almonds, stir and cook until the almonds are 
a light brown. Pour out in a greased pan and 
cut in bars before it gets cold. 



DAVISON'S LITTLE CANDY MAKER. :>A 



OLD FASHIONED PEPPERMINTS. 

2 cups sugar, 

One- third cup water , 

5 drops peppermint oil, 

Let sugar and water just boil up clear, take 
from the fire and stir until it looks milky. Add 
peppermint and drop out in small drops on 
waxed paper. You can use 'a small pitcher or 
spoon. Confectioners have funnel droppers for 
this work, which can be ordered from me. 
Make old fashioned Wintergreens the same, 
only add a speck of Burnett's demask rose 
color and Wintergreen oil. 



MELLOW MINTS. 

4 cups sugar, 

\}A cups water, 

34 teaspoonful of cream of tartar, 

34 teaspoonful peppermint oil, 

Boil to the soft crack or 258. 

Let sugar and water come to a boil, add 
cream of tartar and boil to the soft crack. 
Cool and pull on the hook, add peppermint 
while pulling and pull good. Roll it on the 
moulding board, using powdered sugar. Pull 
out in small round strips the size of your finger 
and the length of the board, when you have 
all pulled out this size, cut in small bits with 
the shears. Let lay in warm powdered sugar 
untill grained, then pack away in glass jars 
a few days to mellow up. 



22 DAVISON'S LITTLE CANDY MAKER. 



MELLOW WALNUTS. 

Mellow Vanilla Walnuts are made in the 
same^way, only omit the peppermint and add 
a few chopped walnuts and vanilla. Mix it be- 
fore be ginning to pull. This makes a fine 
piece of candy. 



NEWPORT CREAMS. 

Newport creams are made the same as 
Mellow Mints and Walnut Mellows. Use differ- 
ent flavors, colors and crystalize. You will find 
crystalizing in the back of the book. 



COCOANUT PYRAMIDS. 

1 cup sugar, 

1 cup glucose, 

% cup water, 

1 teaspoon black molasses, 

Cocoanut, 

Boil to medium ball. 242 Degrees. 

Let sugar, glucose, water and molasses boil 
to the medium ball. Take from the fire and 
stir in all the cocoanut you can. Wet the 
ends of the fingers and pinch off little lumps 
and form in pyramids and stand on a buttered 
tin. 



DAVISON'S LITTLE CANDY MAKER. 23 



GLAZED FRUITS AND NUT MEATS. 

4 cups sugar, 

13^2 cups water, 

Y± teaspoonful cream of tartar. 

Boil to the hard crack, or 330 degrees. 

Nut meats, figs dates, or any candies 
fruit can be used. Place sugar and water in 
a small pan and let come to a boil. Add 
cream of tartar and boil to the hard crack. 
Take from the fire and set the pan in cold water 
a second then with a fork dip the fruit or nut 
meats in the syrup and lay out on greased pan. 



24 DAVISON'S LITTLE CANDY MAKER. 



SALTED NUTS. 

Konut is best to use in salting nuts as it 
will not become rancid, but lard can be used 
if the nuts are not to be kept very long. Al- 
monds must be blanched before salting. Pea- 
nuts may be blanched or not. To blanch 
almonds, throw them into boiling water and 
let the water boil up again. The skins on 
the almonds will then slip off easy. Have 
your konut of lard hot before putting the nuts 
into it. Have the nuts well covered with the 
grease and let fry, same as fried cakes, to a 
light brown. Strain out and salt to taste. 
Peanuts are salted in the same way. Pecans 
and Walnuts and other nuts are just heat 
through. Strain out and salt. 



DAVISON'S LITTLE CANDY MAKER. 



COCOANUT JAP. 

1 cup sugar, 

1 cup glucose, 

V2 cup water, 

Boil to the medium ball, or 242 degrees. 

Let sugar, glucase and water boil to the 
medium ball. Take from the fire and mix 
in all the cocoanut you can. Take the moulding 
board and put quite a little granulated sugar 
on it, turn the candy out on this and roll out 
U inch thick. After it is cold cut in bars 
or squares with a knife. Roll in granulated 
sugar You can make the above into Cocoanut 
Bon Bons balls etc. by wetting the hands a 
little, and form in shapes desired. If different 
colors and flavors are wanted, color and flavor 
the syrup. 



26 DAVISON'S LITTLE CANDY MAKER. 



FAVORITE FUDGE. 

This is my favorite formula for fudge, reduced 
down for the home use ( from 80 pounds to 4 
pound. 

2 cups sugar' 

1 cup glucose, 

1 cup water, 

1 cup condensed milk, 

1 cup soft center cream fondant. 

Boil to \ medium ball, 

Let the sugar, glucose and water come to 
a boil; than add the condensed milk slowly, 
so as not to stop the batch from boiling. Boil 
to the medium ball. Take from the fire and 
add cream fondant. Stir and work until fond- 
ant is melted. Add flavor and nuts or fruit, 
let stand, about 5 hours. Mark with a sharp 
knife, by drawing the knife across the batch 
quick. If it should be a little soft, put in a 
dry warm place fora]while. If maple is wanted 
use maple sugar instead of white sugar. 

It is always best to cook fudges and caramels 
by the finger test, (or water test.) 



DAVISON'S LITTLE CANDY MAKER. 27 

FUDGE. 

Fudge is probably one of the most popular of 
all home made candies. There are a great 
many ways of making fudge. Confectioners 
never pretend to make fudge without the use 
of glucose, as glucose makes the fudge much 
smoother. There is not much use of using acid 
of any kind because fudge does not boil long- 
enough to get any effect of the acid, you would 
have to use so much acid that it would taste. 

It is almost impossible to make fudge smooth 
without the use of glucose. Try the two 
following formulas and see the difference. 

1 cup sugar, 

1 cup brown C Sugar, 

1 cup sweet cream, 

Flavor, 

Boil to the medium ball. 

Stir several times while the sugar and sweet 
cream is boiling to the medium ball. Take off 
of fire and let stand for 10 minutes, then stir 
until it gets a little thick, add flavor and nuts. 
Pour out in a greased pan and mark in squares. 

1 cup sugar, 

1 cup brown C sugar, 

Yi cup glucose, 

1 cup sweet cream, 

Flavor, 

Boil to medium ball. 

Place the above formula in a pan and boil to 
a medim ball. Take from the fire and stir to 
grain it. If you have a little of center cream 
fondant, put that in. Dissolve it by working 
or rubbing it on side of pan. Add flavor, nuts 
or fruit, (candied fruits.) If chocolate is 
wanted, add Y^ cup of Baker's Chocolate. 



28 DAVISON'S LITTLE CANDY MAKER. 

PLUM PUDDING. 

2 cups~sugar, 

Yi cup glucose, 

2 cups sweet cream, 

Yi cup malosses, 

1 cup currants and raisins, 

Ajsmall piece of butter, 

A pinch of cinnamon, nutmeg and cloves. 

Boil to a medium ball. 

Take sugar, glucose, molasses and part of 
cream and boil down a little. Add balance 
of cream, just before it is done, add butter. 
Boil to the medium ball. Take from fire and 
stir untill it begins to get stiff. Then add 
fruit and spices. Pour in small bread tin 
lined with waxed paper. This also makes a nice 
piece to dip into chocolate if cut in small pieces. 



MOLASSES KISSES. 

2 cups glucose, 

3 cups sugar, 

1 t cup sweet cream, 

1 cup good molasses, 

Y2 CU P good butter, 

Boil to soft crack, or 254 Degrees. i 

Place all, except the butter, in a four quart 
pan and boil to the hard ball; then add the 
butter and cook to the soft crack. Pour out 
in greased pan. Work and pull the same 
as taffy. When you take it off the hook, 
roll in a round batch about twelve inches long. 
Pull out in long round stripe about the size of a 
broom handle and cut in small pieces with the 
shears, and wrap in waxed paper. 



DAVISON'S LITTLE CANDY MAKER. 29 



POP CORN BALLS. 

1 cup sugar, 

Yi cup molasses, 

Yi cup glucose, or 

Y teaspoonful cream of tartar, 

Boil until the syrup will hair by dropping 
some syrup off a spoon. 

Have the corn popped. Pour the syrup 
in a stream over it, stirring all the time. Wet 
the hands a little and press into balls. 

FROSTED POPCORN. 

2 cups sugar, 
1 cup water, 

4 qts. poped corn, 
Boil to a hair, 

Let sugar and water boil to a hair. While 
this is boiling shake the popped corn down 
so as to get out all the hard kernels. Pour 
the syrup over the corn, and sift powdered 
sugar over it. 



CRACKER JACK. 

4 cups sugar, 

Yi cup glucose or Y± teaspoonful cream ol 

tartar. 

Yi cup of No. 1 raw Spanish peanuts. 

1 tablespoonful of molasses, 

Boil to the hard crack, or 320 Degrees. 

Let sugar and glucose boil to the soft ball, 
add peanuts, boil and stir until peanuts are 
about done. Now add molasses and boil up 
to a hard crack. Take from the fire and stir 
in all of the popped corn you can. Pour out 
on the kneeding board and roll out. 

After you get the hard kernels out of the corn, 
put it in the oven so it will keep warm, and 
itfwill not chill the syrup so quickly, so you 
can work more corn in the candy. 



30 DAVISON'S LITTLE CANDY MAKER. 






CENTER CREAM. 

For hand made Bon Bons and Chocolates. 
4 cups sugar, 

1 cup water, 

M teaspoonful cream of tartar, 
Boil to the soft ball, or 238. 

Pour out in a cold platter or tray, let cool. 
Sprinkle the cream of tartar over the cream, 
then work with a wooden paddle to and fro 
without stopping till the cream will roll up 
in a dry mass. Cover with a wet cloth for 
half an hour, then knead down and make into 
different flavors to suit. You can roll this 
fondant out with a little powdered sugar 
sprinkled underhand cut in different shapes, 
or you can pinch off bits and roll them round 
in your hands, lay away on a pan to dry for 

2 or 3 hours, then dip in what is called dipping 
cream as follows: 



DAVISON'S LITTLE CANDY MAKER. 31 



DIPPING CREAM FOR BON BONS. 

5 cups sugar, 

1/4 CU P S water, 

Boil to a medium ball, or 242 Degrees. 

When cool work same as center cream. 
After kneading down put about one-third of 
the cream, at a time, in the double boiler. 
Place on the fire and steam. Keep working 
it until melted, being careful not to get it too 
too hot as that will spoil your cream. If the 
cream seems dry add a little cold water and 
work until it is smooth. If it still seems to 
stiff to dip the centers in; add a little more 
cold water, mix in good, turn fire way down 
or set it on the back of the stove where there 
is just a little heat. Color and flavor to suit. 
Start to dip the centers in the cream by using 
a fork. Drop one center into the cream, 
turn it over with a fork, and dip out onto waxed 
paper. Dip the centers out as quickly as 
possible, as they will set very quick. If you 
wish nut meats on top of Bon Bons, let some 
one place them on as fast as you dip them out, 
A good way to learn the art of Bon Bon making 
is; not to flavor or color them, and then you 
can use them over in something else as sugar. 



32 DAVISON'S LITTLE CANDY MAKER. 



MAPLE CREAM FONDANT FOR CHOCOLATES AND 
BON BONS. 

4 cups shaved maple sugar, 

V/2 CU P S water, 

J4 teaspoonful of cream of tartar, 

Boil to medium ball, or 242 degrees. 

Cook sugar and water to the medium ball. 
Pour out on platter, cool and sprinkle cream 
of tartar over cream. Work on platter same 
as other creams. After mashing the cream 
down with the hands, you can take some of it, 
and roll out on a moulding board, with a little 
powdered sugar, and cut in different shapes 
for dipping. You can take and wrap a little 
of the cream around walnuts, pecans, etc. 
Let lay for two or three hours, and then dip 
in dipping cream or chocolate. If chocolate 
dip is desired, take about 2 pounds of dipping 
chocolate from your confectioner, and work 
as described in front part of book. If 
you have no way of obtaining chocolate for 
dipping write me. 



DAVISON'S LITTLE CANDY MAKER. 



33 



COFFEE CREAM FONDANT. 

4 cups sugar, 

1}4 cups steeped coffee, 

Yz teaspoon cream of tartar, 

Work the same as Maple Cream Fondant. 



CREAM LOAF. 

4 cups sugar, 

\y 2 cups water, 

V 2 cup glucose, 

1 cup walnut meats and candied cherries. 

Boil to medium ball, or 242 degrees. 

Boil sugar, glucose and water to the medium 

Pour out on platter and work same as all 
creams. Cover with wet cloth for U an hour. 
Mash down with hands, place in double boiler, 
stir and work until melted. Have the cream 
quite hot, add nuts and fruit and a little vanilla. 
Pour out in a bread tin, lined with waxed paper 
You can make different flavor and color if 
desired. If maple is wanted, use maple sugar 
instead of white sugar. 



34 DAVISON'S LITTLE CANDY MAKER, 



STUFFED DATES. 

2 cups sugar, 
1 cup water, 
Boil to medium ball, 242. 
1 lb. dates, 

Let sugar and water boil to the medium ball. 
Pour out on clean platter, let cool and work 
same as creams for Bon Bons or chocolates. 
Have the dates pitted. Pinch off little bits 
of cream, roll in the hands same shape as dates 
Lay the cream inside of the date, close the date 
and press together over the cream. You 
can make different flavors and colors of cream. 
If you wish to crystalize them, which is best 
you will find the formula in the back of the 
book. Stuffed walnuts and pecans are made 
in the same way, only rolling up a small piece 
of cream in a ball and placing a walnut or 
pecan on each side of the cream. 



DAVISON'S LITTLE CANDY Maker. 



SEA FOAM KISSES. 

Very simple but delicious. 

4 cups of sugar, 

\}/2 cups of water, 

3 drops lemon juice, 

Nut meats, 

Boil to medium ball, 

Put the above formula, excepting the nut 
meats into a kettle and let boil to the medium 
bail. Pour out on a platter. Be careful that 
there is not a particle of grease on it. As 
soon as it is cool work too and fro without 
stopping with a wooden paddle until it rolls 
up dry. Cover with a wet cloth and let fetand 
Y 2 hour. Mash down with the hands. Take 
half of the cream, at a time put in a double 
boiler, melt down, stirring all of the time, 
as soon as it is melted add the beaten white 
of one egg, fold in, then beat it up good. Add 
vanilla and nut meats. Then lay out on 
waxed paper, by using a table spoon in the 
left hand, and a silver fork in the right hand. 
Take up some of the candy in the spoon, scrape 
or cut it off the spoon with the fork. You 
can make pecan, cocoanut, , chocolate cocoanut, 
Tutte Frutte, etc. in different colors in the 
same wav. You pay your confectioner 40 to 
50 cents " a pound for these goods every day 
in the year, make them yourself and they 
cost you from seven to ten cents a pound. 



36 DAVISON'S LITTLE CANDY MAKER. 



MAPLE SEA FOAM KISSES. 

2 cups shaved maple sugar, 

1 cup water, 

Boil to a medium ball, or 242 degrees. 

Let maple sugar and water boil to the 
medium ball. Pour out on clean platter and 
work with a paddle, same as other creams, 
until it rolls up dry. Cover with wet cloth 
for Yz hour. Mash down with the hand, place 
in a double boiler. Melt down. Add one 
egg and nut meats. Lay out like other sea 
foam kisses. 



DAVISON'S LITTLE CANDY MAKER. 



CREAM WAFFERS. 

5 cups sugar, 
2 cups water, 
Boil to medium ball, or 242 Degrees. 

Boil the sugar and water to the medium 
ball. Pour out on platter and cool as quickly 
as possible. If you see a thin crust forming 
on top, sprinkle with a little cold water. Work 
the cream the same as others and cover with 
a wet cloth for Y^ hour. Mash down with hands, 
and take one-fourth of the batch and put 
in the double boiler, stir and melt down. If 
a little dry, add just a few drops of water 
When thin enough to run, flavor and drop 
out on waxed paper. To do the work neatly 
you need a funnel dropper, or drop out of a 
small cream pitcher. Make the different kinds 
by coloring and flavoring different, or have 
someone stick nut meats on them as fast as 
you run them, for they set very quickly. Pepper- 
mint, wintergreen, walnut tops and pecan 
tops are usually the flavors for these waffers. 



38 DAVISON'S LITTLE CANDY MAKER. 



CHOCOLATE CREAM PEANUT CLUSTERS. 

Prepare center cream for these the same 
as the centers for other chocolates. 
Roll into small balls, add crushed roasted 
peanuts to the melted chocolate on the pan 
Work in the crushed peanuts until the chocolate 
is quite thick with them. Now dip the centers 
in this and lay on waxed papers. 



PEANUT BUTTER. 

1 cup fresh roasted No. 1 Spanish peanuts, 
3/2 teaspoonful salt, *j 

1 teaspoonful olive oil, or butter, 

First have most of the hulls cleaned from the 
peanuts, by rubbing them in the hands, then 
put the nuts in a food chopper, using the finest 
knife or a mortar. The nuts must be ground 
smooth. Add salt and oil. Work good and 
it is then ready for use. 



DAVISON'S LITTLE CANDY MAKER. 39 



PEPPERMINT AND WINTERGREEN CHOCOLATE 
WAFERS. 

Take some of the center cream, knead in 
a little Peppermint or Wintergreen oil, and 
form in small round wafers, with the hands, 
about one-eighth of an inch thick. Dip in 
chocolate the same as other chocolates. 



MARASCHINO CHOCOLATES. 

Take a bottle of maraschino cherries drain 
off the liquor and dry the cherries over night. 
Prepare a pot of dipping cream as for Bon Bons. 
Dip the cherries one at a time in the cream, 
place on waxed paper. When you have them 
all dipped, warm a little dipping chocolate 
and dip same os other chocolates. j| 
^Prepare Creem De Minthe chocolates in the 
same way. These chocolates will ' cost you 
80 cents to one dollar a pound at your con- 
fectioners. 



40 DAVISON'S LITTLE CANDY MAKER. 



CHOCOLATE SILVERS. 

* cups sugar, 

13^ cups water, 

J^ teaspoonful of cream of tartar, 

1 tablespoonful of good molasses, 

Small piece of butter size of a walnut, 

Boil to the hard crack, or 325 degrees. 

Let sugar andjwater come to a boiLand add 
cream of tartar; and boil to the hard crack. 
Add the molasses, then the butter. Let boil 
up good^and pour out on greased pan. Fold 
in the edges when it cools, when it is stiff 
enough to handle, pull over hook good. Have 
your mould-board quite warm, and knead 
the batch a little. Streach out a little so as 
to get the batch flat and round. Take hold 
of one end of the candy . and streach out in 
thin ribbons. (You must do this quick) . When 
cool roll and crush up fine. Have about one 
pound of dipping chocolate melted and in 
the double boiler. Cool down so there is 
scarcely any heat in it. Now stir in the crush- 
ed ribbons, be sure they are cold. Lay out 
same as sea-foam kisses. This makes a fine 
piece of confection. 

Walnut Croquettes are made in the same 
way, only by omitting the crushed ribbons 
and adding chopped walnuts. 



DAVISON'S LITTLE CANDY MAKER. 



OPERA CARAMELS. 

4 cups sugar, 

1 cup sweet cream, 

34 teaspoonful of cream of tartar, 

Boil to a medium ball. 

Let sugar and cream come to a boil, add 
cream of tartar, boil to a medium ball. Pour 
out on platter and work same as center cream 
or dipping cream, until it will roll up dry. 
Cover with wet cloth for one hour, then mash 
down with hands and cut in three parts, mixing 
vanilla in one. Nut meats in one, and melt 
a little chocolate for the other one. Mix it 
in good. Roll each part out about one inch 
thick, mark off in y 2 inch squares. Let lay 
for one hour. It is then ready for use. Cut 
some ii o s nailer pieces and dip in chocolate, 
which you will find very nice. 






42 DAVISON'S LITTLE CANDY MAKER. 



HAND MADE FRENCH CREAMS. 

FIRST BATCH. 

2 cups sugar, 

1 tabiespoonful of glucose, 

1 cup water, 

Boil to a soft ball, or 238 Degrees. 

Boil sugar, glucose and water to the soft 
ball. Pour on platter or tray. Let get nearly 
cool, then work with a paddle to and fro, 
without stopping, until the cream rolls up in 
a ball. Cover with a wet cloth. 

SECOND BATCH. 
4 cups sugar, 
lj^ cups water, 
Boil to soft ball. 

Let sugar and water boil to the soft ball, 
take the above batch, (having it well mashed 
down,) and mix in good, flavor and color 
to suit, or add nut meats. Pour out in greased 
pan, lined with waxed paper. Let stand until 
cold, cut in small squares, oblongs and diamond, 
etc. Now put in crystal syrup, which you 
will find in back part of book. 



DAVISON'S LITTLE CANDY MAKER. 43 



5Fro3en W&intitx. 



VANILLA ICE CREAM. 

There are many different ways of making 
ice-cream as there are people to make them. 
I have spent a great deal of my time in making 
ice-cream in both large and small quanties. 
I find the best way to make plain ice-cream 
is to use cold mixtures. You can make good 
ice-cream with half cream and half milk, 
by using a little gelatine dissolved in a little 
water or milk. 



ICE CREAM. 



3 pints of cream, 
1 cup sugar, 
1 "tablespoon vanilla, 
Mix and freeze. 



44 DAVISON'S LITTLE CANDY MAKER. 



ICE-CREAM WITH THE USE OF GELATINE. 

3 pints of milk, 
3 pints of cream, 
2 cups of sugar, 
\y<± oz. of gelatine, 

Dissolve the gelatine in a cup of water. 
Put 2 cups of sugar in the three pints* of milk. 
Add the gelatine the n the cream and flavor 
Freeze. 



STRAWBERRY AND RASPBERRY ICE-CREAM. 

Take one of the preceeding formulas and 
crush one pint of fruit well cleaned, with sugar. 
Raspberry, pineapple, peach, always rub and 
crush fruit with sugar. When fresh fruits 
are used add J^ cup more of sugar. 

LOfC 



DAVISON'S LITTLE CANDY MAKER. 45 



BISQUE ICE-CREAM. 

Use one of the preceeding formulas. When 
frozen take l /i lb. of well dried macaroons, 
crush fine, mix" in cream good. Pack in ice 
well salted. This makes a nice cream for 
a layer in bricks. 



TUTTI FRUTTI ICECREAM. 

Take some vanilla ice-cream and mix in 
chopped candied fruits and puts. _ Color a 
very pale pink and pack in ice will salted. 



CHOCOLATE ICE-CREAM. 

3 pints cream, 
1 cup sugar, 
3^ cup cocoa, 

Mix cream and sugar in a pan. Take J^ 
cup of cocoa and mix with a little hot water 
to a paste, then add more hot water until 
thin. Now add it to . the sugar and cream. 
Mix well strain and freeze. 



46 DAVISON'S LITTLE CANDY MAKER. 



CARAMEL ICE-CREAM. 

3 quarts of cream, 
1 quart of milk, 
l 1 /^ lb. sugar, 

BjPut one quart of cream and the sugar in 
a pan and boil down to a thick caramel to 
get the flavor. Take from fire and add the 
other two quarts of cream and one quart 
of milk. Flavor with a little vanilla and freeze. 



COCOANUT BON BONS. 

Use the cocoanut Jap formula for making 
centers for cocoanut Bon Bons. Wet the 
fingers a little and roll the cream into little 
balls, size to suit, Then have your dipping 
cream melted down nicely. Dip the cocoanut 
balls in the cream with a fork and lay on waxed 
paper. 



MALAGA BON BONS. 

Take a bunch of Malaga grapes, clip the 
grapes off with the shears, leaving the little 
stem end in the grape. Dip in the dipping 
cream same as other Bon Bon|centers. The 
blue grapes can be used in the same way. 



DAVISON'S LITTLE CANDY MAKER. 47 



ORANGE BON BONS. 

Make a batch of center cream and before 
working it on the platter, grate the rind of one 
orange on it. Work up same as other center 
cream. If you wish a little tart to the cream 
work in a very little tartartic acid. 



LEMON BON BONS. 

Lemon Bon Bons are made in the same way 
by grating a lemon rind on the cream in place 
of orange. If cream should be a little sticky, 
use a" little powdered sugar on the hands. 



PINEAPPLE BON BONS. 

Make a batch of center cream same as usual' 
only boil a trifle harder. Before working it 
up on the platter, add y 2 cup of chopped 
pineapple. Work into shape to suit. 



48 DAVISON'S LITTLE CANDY MAKER. 



RASPBERRY BON BONS. 

Raspberry Bon Boris are made in the same 
way as pineapple, only use 3^2 CU P of raspberry 
pulps in place of pineapple. 



TUTTI FRUTTI BON BONS. 

Tutti Frutti Bon Bons are made by chopping 
up candied cherries, pineapple, nut meats, 
etc., and mixing them into the center cream. 
You may grate a little orange and lemon 
rind on the batch before working. This will 
make a nice flavor with the fruit, All these 
centers are very nice for either chocolate or 
dipping, cream. 






DAVISON'S LITTLE CANDY MAKER. 49 

MOUSSE ICE CREAM. 

3 pints of heavy whipping cream, 
6 oz. or % cup of Powdered sugar, 
Flavor vanilla, 

First whip the cream stiff, then let stand 
for one hour.> Take off the top leaving the 
water, and mix in the sugar, flavor and freezet 
Maple Mouse is made in the same way. Omi. 
sugar and add % cup of maple syrup. 

In freezing ices and sherbets, salt the ice 
heavier than for ice creams. 

Always hold .the water in the tub until the 
ice or sherbet is frozen. 

Draw off and repack. 



LEMON ICE. 

3 lemons, 

2 cups sugar, 

1 quart of water, 

Place sugar in a pan, grate the rind of one 
lemon in it and rub good with the sugar. 
Add the juice of the 3 lemons ; then add the 
water. Strain and freeze. 

ORANGE ICE. 

3 oranges, 

1 lemon, 

2 cups sugar, 
1 quart water, 

Place the sugar in a pan and grate the rind 
of 2 oranges in the sugar and rub good. Add 
juice of 3 oranges and one lemon, and water. 
Strain and freeze. 

\ If sherbets are wanted, add the beaten whites 
of 2 eggs, or }4 oz - of gelatine, to the above 
formulas. If ^ eggs are used, add to the ice 
after freezing. Beat them in good. 



50 DAVISON'S LITTLE CANDY MAKER. 



PINEAPPLE SHERBET. 

1 cup of chopped or grated pineapple, 

2 cups sugar, 
1 lemon, 

1 quart water, 

2 egg whites, beaten stiff, 

Rub pineapple and sugar together, add 
juice of one lemon, and 1 quart of water, freeze 
and then add the egg whites, beating them in 
good. 



STRAWBERRY ICE. 

1 pint ripe strawberries, 

2 Yi CU P S sugar, 
1 lemon, 

1 quart water, 

Crush the strawberries with the sugar, add 
lemon juice and water, freeze. 

Cherry ice is made in the same way. 

If sherbets are wanted, add the egg whites 
after frozen. 



GRAPE ICE OR SHERBET. 

V/z cups grape juice, 
23^ cups sugar, 
2 lemons, 
1 quart water, 

Mix grape juice, sugar, add lemon juice and 
water. Strain and freeze. 

If sherbet is wanted, add 2 egg whites as dir- 
ected in the preceeding formula. 



DAVISON'S LITTLE CANDY MAKER. 51 



FROZEN PUDDING. 

\y^ cups sugar, 
1 pint milk, 

1 quart cream, 
4 eggs, 

Yi cup of brandy or wine, 

2 cups of chopped candied fruits and nuts, 
Put one pint of milk and part of the sugar 

in a pan, and scald, but not boil. Beat the 4 
eggs good with the rest of the sugar. 

When the milk is scalded, add the eggs and 
sugar, stirring on the fire, until it starts to get 
thick. Take from fire, and add quart of cream. 
Freeze. When it is frozen a little stiff, begin 
to add the brandy, a little at a time. It is 
best to put brandy in to suit the taste. Add 
the fruits and nuts. Repack for use. 



FROZEN ROMAN PUNCH. 

To make Roman Punch, make a good lemon 
ice, and add rum to taste, a little at a time. 
Always add liquors, after the ice or ice cream 
is frozen, as it keeps ice, or ice cream from freez- 
ing jstiff. 



FROZEN MARASCHINO PUNCH. 

Maraschino Punch is "made in the same way 
by adding 1 gill of maraschino and 2 table- 
spoonsful of champagne to the lemon ice. 
When serving, placing a maraschino cherry on 
top. 



52 DAVISON'S LITTLE CANDY MAKER. 

Drfnft |&uncl)e£. 

LEMONADE. 

4 lemons, 

Two -thirds cup sugar, 
1 quart water, 

First grate the rind of one lemon, add the 
sugar, and rub good together. Squeeze the 
juice of the 4 lemons in and add water. Strain 
and serve with cracked ice. 

FRUIT PUNCH. 

3 lemons, 

5 oranges, 

V/2 cups sugar, 

Yi cup canned cherries, 

1 quart water, 

A little pineapple, 

Grate the rind of 2 oranges and one lemon, 
and rub sugar and rind together. Be very 
careful not to grate too deep, as it will make 
the punch bitter, -Add the juice of the oranges 
and lemons. Strain and add other fruits and 
water. 
The cherries and pineapple are very nice. 

ROMAN PUNCH. 

Roman Punch is made the same, only add 

2 oz. of Jamaica rum and y% oz. maraschino. 

MARASCHINO PUNCH. 

Maraschino ] Punch is made the same as fruit 
punch, only by adding 2 oz. maraschino and 
one oz. of champagne. v 



DAVISON'S LITTLE CANDY MAKER. 53 



CRYSTAL SYRUP. 

How to make Crystal Syrup and how to use it. 

5J4 CU P S sugar, 
1 pint water, 
Bring to a boil, 

Place the sugar and water into a pan, and 
when it comes to a boil, set off the fire, and do 
not disturb it again until it is very near cool. 
Place whatever you want to crystalize in a pan 
about two inches deep, or a bread pan can be 
used, but great care must be taken, that there 
is no grease in the pan. Now pour the syrup 
over the goods, very carefully, set aside for 
seven hours. Now tip up corner. ways on a 
pan, and drain off all the syrup. Let stand 
for about two more hours, and dry off good. 

This is one little candy art that is very in- 
teresting. The candy will look as though it 
were covered with diamonds, when they are 
done nicely. The syrup drained off, can be 
used for making candy. Use it the same as 
sugar. One cup of syrup, equals one cup of 
sugar. 



SUGAR SAND. 

Sugar Sand is made by taking a little color, 
say }4 lb. of sugar, and a piece of color, size of 
a bean, softened with a little water, and rub 
with the sugar. Rub together with the hands, 
until well mixed. Spread out and let dry. 
Put away in cans for use. 



54 DAVISON'S LITTLE CANDY MAKER. 



MERINGUE SHELLS. 

1 ib xxxx sugar, 
8 egg whites, 

Beat egg whites very stiff, then have the 
sugar well sifted and fold in very carefully. 
When, it is well folded in lay out on a damp 
board in egg shapes, having them a little 
larger than an egg. Bake in a very moderate 
oven, on the board. When they are baked 
to a nice crust, take from the oven. Let get 
cold. Run a knife under them, take up and 
turn upside down, scrape out the soft meringue, 
let then dry. They are now ready for serving 
danties in. 



MERINGUE OR EGG KISSES. 

1 lb. sugar, I 

6 egg whites, 

Work same as meringue shells, 

Lay out with a paper cone in small pyramids 
on a greased and dusted pan. Bake in moderate 
oven. You can sprinkle cocoanut or chopped 
nuts over these. These are very nice for parties 
etc. 



BOILED FROSTING FOR CAKES. 

1 cup sugar, 

White of one egg, 

Boil to the medium ball. 

While the sugar is boiling to the medium 
ball, beat the egg white to a stiff froth. Pour 
the syrup on the beaten egg white in a very 
fine stream, stirring all of the time, then beat 
it good until cold. It is now ready for the cake. 



DAVISON'S LITTLE CANDY MAKER. 55 



ROYAL ICING FOR DECORATING. 

Put the white of one egg in a coffee cup, 
add xxxx sugar, little at a time, beat up until 
the icing will stand alone. A drop of lemon 
juice will help it. When not using this icing 
you must keep it covered with a damp cloth. 
To ornament, make a small paper cone, having 
the point of the cone very small. Put some 
of the icing in the cone, fold the top of the 
cone in nicely, and cut the very point off. 
Now start to ornament by squeezing the cone, 
causing the icing to come out of the' point 
slowly, in a small string. Confectioners and 
bakers have ornamenting 3ubes for this work. 



56 DAVISON'S LITTLE CANDY MAKER. 



CREAM PUFFS. 

4J^ oz. lard, 

Yi pint water, 

6 oz. spring wheat flour, 

5 eggs, 

A little pinch of dry ammonia. 

Place the water and lard in a pan, set on 
the fire and when it boils up good, put in the 
flour and stir on the fire until the paste will 
leave the pan. Take from fire and turn in 
a mixing bowl. Start to work in the eggs 
one at a time, by stirring until all are worked 
in. Add the dry ammonia if you have it, if 
not add one more egg. Lay out on a greased 
pan about the size of an egg. Bake in a hot 
oven. After they are done, let cool. Cut 
a little slip on the side with a sharp knife. 
Open up and fill with cream. Sift powdered 
sugar on the top. 



CREAM FOR CREAM PUFFS. 

1% pints of milk, 
14 oz. sugar, 
33^2 oz. corn starch, 
% pints of egg yolks. 

Put milk and part of sugar on fire and scald. 
Beat the rest of the sugar with the egg yolks, 
good and when the milk is scalded, mix in 
the eggs and stir on the fire until it starts to 
thicken. Take from fire cool and flavor. 



Cantip Cymometer 

Showing the proper degrees at a glance. 
If you have any difficulty in boiling your 
candies to the right degrees, write me for one of 
these little thermometers and all difficulty will 
be overcome. 

Prices $1.25, mailed to your address. 



Soft Crack 
Medium Ball- 
Soft Ball 



20... 

10 
o 

8-- 

90 




r Hard Crack 

o 
o 

CO 

—Walnut Bar 


^ 


80... 
70 




— Ppanut CrisD 






60... 
50 


; 


- ; Mellow Mints, Etc. 
"'Mollasses Kisses 


40... 
30 




.-Dipping Cream 
"Center Cream 


20... 


'• 




10 

o 
o 

CM 

90 


— ' T 


o 
o 


80... 


— 




70 


-j- 




60 ... 






50 
40.. 






L 




30 






20 






10 
o 
o ... 

90 




o 
© 


80... 






70 
60.. 







INDEX 



Page 
A 

Almond Candy 20 

B 

Bisque Ice-Cream 45 

Boiled Frosting for 

Cakes 54 

Butter Scotch 16 

C 

Caramel Ice-Cream .... 46 

Caramels made with 

Glucose 11 

Caramel Nougat 14 

Center Cream 30 

Chocolate Ice-Cream ... 45 

Chocolate Silvers 40 

Choc. Cream Peanut 

Clusters 38 

Choc. Cream Caramels 10 

Coffee Cream Fondant 33 

Cocoanut Jap 25 

Cocoanut Bon Bons 46 

Cocoanut Pyramids 22 

Cracker Jack 29 

Crystal Syrup 53 

Cream Puffs 56 

Cream Wafers 37 

Cream Loaf 33 

Cream for Cream Puffs 56 

D 

Dipping Cream for 

Bon Bons 31 

F 

Favorite Fudge 26 

French Chewing Taffy.. 8 

Fruit Punch 52 

Frozen Roman Punch 51 

Frozen Pudding 51 

Frozen Maraschino 

Punch 51 

Frosting for Cakes 54 

Frosted Popcorn 29 

Fudge 27 



Page 
G 
Glazed Fruits and Nut 

Meats 23 

Grape Ice or Sherbet.. 50 

H 

Hand Made French 

Creams 42 

Horehound Squares .... 18 

I 
Iceland Moss or Anis 

Squares 18 

Ice Cream 43 

Ice-Cream with the use of 

Gelatine 44 

L 

Lemon Bon Bons 47 

Lemon Ice 49 

Lemonade 52 

M 

Malaga Bon Bons 46 

Maraschino Choc 39 

Maple Sea Foam Kisses 36 

Maple Cream Fondant for 

Choc, and Bon Bons . . 32 

Maraschino Punch 52 

Meringue Shells 54 

Meringue or Egg 

Kisses 54 

Mellow Mints 21 

Mellow Walnuts 22 

Menthol Cough Drops . . 19 

Molasses Kisses 2S 

Mousse Ice-Cream 49 

Molasses Peppermint . . 17 
Molasses Taffy 6 

N 

Newport Creams 22 

Nut Cream Caramels.. 10 



INI3KX-CONTINT TBI) 



Page 
O 
Old Fashioned Pepper- 
mints 21 

Opera Caramels 41 

Orange Bon Bons 47 

Orange Ice 4!) 



Pineapple Sherbet 50 

Pineapple Bon Bons... 47 
Peppermint and Winter- 
green Choc. Wafers.. 39 

Peanut Butter 38 

Pop Corn Balls 29 

Plum Pudding 28 

Peanut Brittle 12 

Peanut Candy 13 



Page 
S — Continued. 

Stuffed Dates 34 

Strawberry Ice 50 

Sherbet or Grape 

Ice 50 

Sea Foam Kisses ...... 35 

Salted Nuts 24 

Scotch Marshmellows ..16 
Sour Lemon Nuggats ..17 
Sugar Sand 53 



Talks on Sugar Boiling.. 1 

Talk on Chocolate 4 

Thermometer 57 

Tutti Frutti Bon Bons 48 
Tutti Frutti Ice-Cream 45 
Turkish Nougat 15 



Raspberry Bon Bons.. 48 

Roman Punch 52 

Royal Icing for 

Decorating 55 



Vanilla Cream Caramels 9 

Vanilla Taffy 7 

Vanilla Ice Cream.... 43 



S 

Strawberry and Rasp- 
berry Ice-Cream 44 



W 

Wintergreen Taffy 7 

Walnut Candy 20 




APH 16 1908 



LIBRARY OF CONGRESS 




014 524 992 2 



